• 4 big frica panini 
  • 400 gr. Soft cheese
  • 100 gr. Andean serrano ham 
  • 1 hass avocado
  • Chiloé pepper
  • Salt
  • Extra virgin olive oil    


Open the frica bread in the middle. 

Season the base with a drop of extra virgin olive oil. 

Cover it with some thin hass avocado layers and season with chiloé pepper and a pinch of salt. 

Set the Andean Serrano ham chopped into fine slices on the avocado and finish by adding soft cheese. 

Select medium high power on the temperature regulator of our Magefesa Presto Panini Grill and keep it closed. 

When the selected working pressure is reached-the green light is switched on-place the panini on the grill and close the unit. 

Let it cook for 4 or 5 minutes until bread is crispy to taste.     

Published in Recipes

The Basque-born chef Nieves Barragán, Executive Head Chef of London's trendy ``Barrafinna'' Restaurant, is achieving a great success with a new recipe of traditional Spanish potato omelet.  

This chef began her culinary culture in the Basque Country, where she discovered her passion for cooking and fresh ingredients. When shearrived in London, she joined Sam and Eddie in 2003 (the owners of the premises), everything went uphill from there. Everyone is willing to try herrecipe in London, both on the premises and at home.    

To do so, we leave the link of the news in full, where the ingredients andsteps for preparation are explained:

The restaurant Barrafina in London introduces the best ``Tortilla de patata´´

Published in News
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